This butternut squash, goat cheese, and lentil salad is an old faithful I’ve been making in various forms for over a decade. I’ve had this recipe, torn out of Bon Appetit Magazine, stashed in my hoarder collection of recipes since October 2009. It has evolved over the years from the BA original.
I love the combination of fall flavors and texture in this salad. It is actually exciting to eat, full of sweet, tart, earthy, cold, warm, crunchy. A seasonal salad at its absolute best. Serving the salad while the butternut squash is still slightly warm will gently soften the goat cheese and lightly wilt the arugula.
The biggest time saver for the recipe is to use precooked lentils. I either use canned lentils or my favorite ready to eat lentils from Trader Joe’s. HUGE time saver. You could also opt for the cubed butternut squash from the grocery store to eliminate an additional prep step.
Roasting the butternut squash with smoked paprika and cumin brings out a smokey, earthy flavor to balance the sweetness. These spices are perfect with the crispy golden roasted edges and creamy interior of the cubes. A simple apple cider vinaigrette highlights all the seasonal flavor and adds additional acidity and sweetness.
You can serve this as a vegetarian main for lunch or dinner, or serve it as a side salad with a fall protein like pork tenderloin or a classic roast chicken.
Original BA recipe found here.Print